Packaging foods



June 16,1936. R. c. IRONS PACKAGING FOODS Filed NOV. 12, 1934 Tiq-5Patented June 16, 1936 PACKAGING FOQDS Ross C. Irons, Bellevue, 0M0

Application November 12, 1934, Serial No. 752,551

3 Claims.

This invention relates to a method of packaging foods and the packageused in such method, and is more particulalrly directed to the packagingof such foods as are commonly immersed in a preserving liquid.

The primary object of the invention is the provision of a method ofretailing predetermined quantities of such foods as sauerkraut, pickles,etc, which are immersed in a preserving solution, such as brine.

Another object of the invention is the provision of a suitable packageto be employed in carrying out the method.

Other objects and advantages of the invention will become apparent asthe description proceeds, reference being had to the accompanyingdrawing, in which- Figure l is a perspective view of asingle pack agecontaining a predetermined quantity of a food; Fig. 2 is across-sectional view of such filled package, and Fig. 3 is a somewhatdiagrammatic view, with parts broken away, of a large container packedin accordance with my method.

In the sale and distribution of bulk food products, which must bedispensed in relatively small quantities from a common storagecontainer, considerable dissatisfaction arises over the repeatcdhandling of the food. Thus, for example, if a food such as sauerkraut isdispensed from a barrel containing a large quantity, the vendor mustreach in and extract a trial quantity, weigh it, and either add to, orsubtract from. the trial quantity to fill the order. This custom has thedisadvantage not only of repeated handling, but of uncertainty as to theproportion of edible, solid material to useless liquid which iscontained in the final package given to the customer.

The present invention provides for packaging the food in quantitieswhich are accurately weighed at the factory, so that the food is neverrehandled, and the quantity of edible matter in every package is thesame. Broadly, this concent is present in all canned goods, but thepresent invention difi'ers in that the food is kept in constant contactwith a preserving liquid until sold to the ultimate consumer.

The package constructed according to the present invention be made ofany suitable material not affected by moisture. In its preferredembodiment, the package consists of a sheet of parcmnent paper l,impervious to moisture, doubled upon itself and closed along the sidesby scams 2 and 3. A further moisture proofing treatment is preferablyapplied adjacent the seams in the form of paraflined areas 5 and 6. Thepackage thus sewed and constructed is filled with a predeterminedquantity of food.

The filled package is sewed, or otherwise closed, across its open end,as at l, to retain the food in position. In the case of sauerkraut, orother food liable to ferment, the holes formed by the sewing operationare allowed to remain open for the free passage of gas liberated by thefermentation and the preserving liquid with which the package is finallysurrounded. In the event that no fermentation of the food is apt tooccur, the final closure 5 may be suitably treated to prevent entranceof moisture.

The filled and closed packages are packed in large containers, such as abarrel 8 or a drum, and surrounded with preserving liquid 9, usually inthe form of brine. The brine is allowed to re main constantly over thepackages until final sale. By surrounding the package with liquid,drying and cracking of the package and spoiling of the contents isprevented.

It will be seen that I have provided a method of packaging foods whichassures uniform quality and dispensing quantity, and which may be easilypracticed. It will be appreciated that the form and construction of thepackage may be varied to suit the desires of the manufacturer, withoutdeparting from the invention as defined in the appended claims.

Having thus described my invention, what I claim as new, and desire tosecure by United States Letters Patent, is:

1. A storage for fermentable food products comprising a primarycontainer, and a plurality of flexible walled packages for said foodproduct received in said primary container and submerged in a preservingliquid said packages having stitched closures which stitching alsoprovides vent openings.

2. The method of preserving a fermentable food product which consists inplacing predetermined quantities of said product in individual packageshaving openings for the escape of products of fermentation, andsubmerging said individual packages in a preserving liquid.

3. A storage for fermentable food products, comprising a primarycontainer having preserving liquid therein, food-containing packagesformed or" flexible material, submerged in said liquid in the container,and combined means for closing the packages and for providing same withvents to permit the escape of gases resultant from fermentation.

ROSS C. IRONS.

